• Moist and tender texture from olive oil — no butter needed. • Bright citrus flavor from lemon, orange, or grapefruit zest and juice. • Simple ingredients and easy to make. • Elegant enough for guests yet comforting for everyday baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all‑purpose flour sugar baking powder salt eggs fresh citrus zest (lemon, orange, or a mix) fresh citrus juice extra‑virgin olive oil milk or yogurt (optional for extra moisture) vanilla extract (optional) optional glaze: powdered sugar and citrus juice
Directions
Preheat the oven to the temperature specified in your recipe. Grease and flour a cake pan or line it with parchment paper.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
In another bowl, whisk the eggs with citrus zest, citrus juice, olive oil, and vanilla extract (if using). Add milk or yogurt if your recipe calls for it.
Pour the wet ingredients into the dry ingredients and stir gently until just combined — avoid overmixing.
Pour the batter into the prepared cake pan and smooth the top.
Bake until the cake is golden and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for a few minutes before transferring to a cooling rack.
If you like, whisk together powdered sugar and citrus juice to make a simple citrus glaze and drizzle it over the cooled cake.
Servings and timing
Serves: about 8–10 Prep time: 10–15 minutes Cook time: 30–45 minutes (depends on the pan and oven) Total time: around 45–60 minutes
Storage/Reheating
• Room Temperature: Store covered at room temperature for up to 2 days. • Refrigerator: Refrigerate in an airtight container for up to 5 days. Let the cake come to room temperature before serving. • Freezing: Wrap tightly and freeze for up to 2–3 months. Thaw at room temperature before serving. • Reheating: Warm individual slices briefly in the microwave for a few seconds if desired.
FAQs
What citrus fruits can I use in this cake?
Lemon, orange, or grapefruit — or a combination — all work beautifully for flavor.
Can I make this cake dairy‑free?
Yes — substitute milk or yogurt with your favorite plant‑based alternative.
Why is olive oil used instead of butter?
Olive oil creates a moist texture and adds subtle fruity flavor while keeping the cake tender.
Can I add a glaze or frosting?
Yes — a simple citrus glaze made from powdered sugar and citrus juice enhances the citrus notes.
Is this cake dense or light?
It should be moist and tender with a relatively light crumb, not heavy.
Can I use bottled citrus juice?
Fresh juice is best for vibrant flavor, but bottled juice will work in a pinch.
How do I store leftover cake?
Keep it covered at room temperature or in the fridge in an airtight container.
Can I add poppy seeds?
Yes — poppy seeds make a great addition for texture and visual appeal.
Can I make this into cupcakes?
Yes — pour the batter into muffin liners and adjust baking time as needed.
What pairs well with this cake?
Serve with fresh berries, whipped cream, or a scoop of gelato for extra indulgence.
Conclusion
Citrus Olive Oil Cake is a bright, moist, and flavorful dessert that’s easy to make with simple ingredients. Whether you’re baking for a special occasion or just craving something sweet and fruity, this cake delivers lovely citrus notes and a tender crumb that’s sure to impress. Enjoy every slice!
Citrus Olive Oil Cake is a moist, tender, and flavorful cake infused with fresh citrus and rich olive oil — perfect as a light dessert or served with tea.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1 tbsp fresh citrus zest (lemon, orange, or grapefruit)
1/3 cup fresh citrus juice
1/2 cup extra-virgin olive oil
1/4 cup milk or yogurt (optional for added moisture)
1 tsp vanilla extract (optional)
Optional glaze: 1/2 cup powdered sugar + 1–2 tbsp citrus juice
Instructions
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, whisk eggs with citrus zest, citrus juice, olive oil, milk or yogurt (if using), and vanilla extract until well combined.
Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Mix powdered sugar with citrus juice to make a glaze and drizzle over the cooled cake.
Notes
Use a mix of citrus zest and juice for more complex flavor.Substitute dairy with plant-based milk or yogurt for a dairy-free version.Add poppy seeds or chopped herbs (like rosemary) for variation.Store tightly covered at room temperature for 2 days or refrigerate for up to 5 days.Great served with whipped cream, berries, or gelato.
